Mahjouba, the traditional Algerian street food that’s incredibly easy to make at home with just a few simple, wholesome, and delicious ingredients.
8 mahjouba
1
In the bowl of a stand mixer, combine the semolina, flour, salt, and water. Fit the mixer with a dough hook and start kneading the ingredients at low speed.
2
Once the water is fully absorbed, add the extra virgin olive oil and knead the dough for at least 10 minutes.
3
When ready, transfer the dough to a clean, well-oiled bowl, coat it with additional oil, cover with plastic wrap, and let it rest at room temperature while you prepare the filling.
4
In a large skillet, heat 3 tablespoons of extra virgin olive oil, then add two unpeeled garlic cloves and let them sauté for a couple of minutes.
5
Add the chopped onion to the skillet and let it soften for a few minutes, stirring occasionally.
6
Meanwhile, clean and dice the sweet Italian green peppers into small cubes, add them to the skillet, and let them soften.
7
Clean and peel the carrots, grate them finely, and add them to the skillet. Cook everything for 2–3 minutes, stirring occasionally.
8
Add the cherry tomatoes and the double concentrated tomato paste to the vegetables. While stirring, crush the cherry tomatoes to release their juice, then cover with a lid and let the filling cook on low heat for at least 30 minutes, or until it is well-reduced. Stir occasionally to prevent sticking. For the last 5 minutes of cooking, remove the lid to let any excess water evaporate.
9
Once the filling is ready, season it with salt, pepper, and smoked paprika. Let it cool completely before forming the mahjouba.
10
While the filling cooks, divide the dough into 8 equal portions (about 130 g each). To do this, oil your hands well and form small balls by working the dough between your palms.
11
Place the dough balls on a well-oiled tray and cover them with plastic wrap.
12
Once the filling is completely cool, you can begin shaping the mahjouba. Generously oil your work surface and hands with vegetable oil. Take a dough ball and start stretching it with your fingertips, then with the palms of your hands. Once the dough is thin enough, gently pull it from all sides until you achieve an ultra-thin, almost transparent sheet. It’s normal if small holes form during this process.
13
Fold the top third of the dough downward, then place a couple of tablespoons of filling on the doubled section of the dough. Spread the filling only in the center, leaving the sides clear.
14
Fold the bottom third of the dough upward over the filling, sealing the edge of the dough with your fingertips.
15
Finally, fold the sides inward to fully enclose the mahjouba.
16
Heat a skillet and place the mahjouba on it. Press it outward with your fingertips to flatten it, then cook for about 3 minutes on each side until golden brown.
17
As each mahjouba is cooked, place it on a plate and let it cool for a few minutes before serving.
Mahjouba is a classic Algerian street food made with finely ground durum wheat semolina. The ultra-thin wrap, similar to a crepe, conceals a flavorful filling made with onions, carrots, and peppers. The secret ingredient? Mutti cherry tomatoes, which make the filling even richer with their fresh, full, and vibrant taste. For an even more intense flavor, add Mutti’s Double Concentrated Tomato Paste. Not only does it enhance the taste, but it also gives the filling an irresistible bright red color.
Making perfect mahjouba like those found at Algerian street food stalls is actually very simple. The key is to roll the dough out as thin as possible, almost like a veil. The technique involves gently stretching the dough to make it evenly thin. This is easy to achieve since, when well kneaded, the dough becomes very elastic. Don’t worry if small holes form during the stretching process – the folding technique will help seal the mahjouba perfectly, preventing the filling from leaking during cooking.
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